1/2 cup sugar: single weight, 100 gm
1 cup butter: double weight 200 gm
2 3/4 cup flour: triple weight 300 gm
1 egg yolk
1 tsp vanilla
1 tbsp cold water, wine , brandy
1 grated lemon rind
1 optional:
1 tsp baking powder for kuchens
1 cocoa or melted choclate
1 ground almonds
Directions
Translated Meurbeteig means " mellow dough ." The basic method for
this versatile dough which can be made into many variations starts
with the principle of : one part weight sugar, double weight butter
and triple weight flour.The cup amounts above are approximates. Just
weigh ingredients for the most accurate measurements. Combine the
flour, butter and sugar and stir in enough egg yolk with vanilla,
wine, and lemon to taste to bind the dough. The dough can be made
batter like, softer or firmer as desired. this is the outstanding
feature of this dough to change it to your liking. For kuchens the
dough can be made into a texture to spread or pat into the pan.
although normally no baking powder is used, a teaspoon made be added
for kuchen type doughs.Normally the dough is like a short dough
similar to tart pastry.Basically for softer doughs, increase the egg
yolks and decrease the flour. for chocolate variations add some
baking cocoa or melted chocolate. For a tangy dough add some sour
cream, or grated cheese for a cheese pastry dough. blend in almonds
for a nut dough. Of importance is that the dough should be prepared
quickly and chilled prior to using if used for tart shells or
pastries.Then it can be rolled out to fit tart pans etc.Prick the
dough with tines of a fork when used for tart pastries. For kuchens
the dough need not be chilled and may be used immediately. Double
recipe if desired.Follow individual recipes, baking temperature
usually from 350 to 375.Dough freezes well.
Servings: 1 servings
1-2-3 Meurbeteig Dough Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite feasible to prove the history of recipes far back into ancient history, in truth as far back into recorded history as ancient Egypt, and quite possibly further than that. Interesting though that is, these, ancient cook books were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
During Roman times 25BC a roman called Apicius created a collection of scripts which described recipes prepared by his fellow Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, entrees and afters, something that is very familiar to us today. He also tells us how the Roman cooks were skilled in the use of a wide range of spices and herbs, including many that are still in use today such as thyme, fennel and dill. During the succeeding few centuries, the upper classes tried to serve the most exotic meals, and because of this the best cooks and their collection of recipes were highly sought after. However, it wasn`t until the 1800s the formal cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, testing, and recording recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV gave us celebrity chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes just like those on this site. |
We hope you enjoy this 1 2 3 Meurbeteig Dough recipe.
